The Pioneer Woman Tasty Kitchen
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Puerto Rican Cabbage Salad

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Level: Easy

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Description

This salad was a great crisp and flavourful alternative to my usual spinach salads. I ended up packing up the leftovers for lunches for a few days and it was just as good then. Plus, it was super easy to make!

Ingredients

  • 6 cups Finely Chopped Green Cabbage (about Half A Large Head Of Cabbage)
  • 1 cup Diced Grape Tomatoes
  • ½ cups Chopped Celery
  • 5 whole Radishes, Stem And Root Cut Off And Cut Into Half Moon Slices
  • ¼ cups Sliced Green Onions
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Lime Juice
  • ½ teaspoons Salt
  • ¼ teaspoons Hot Pepper Sauce (I Used Sriracha Sauce)
  • 2 Tablespoons Canola Oil

Preparation

Chop up the cabbage, tomatoes, celery, radishes and green onions, and toss into a large bowl. You can make this part ahead, place it in a container with a lid and pop it in the fridge until you’re ready to make the salad.

In a small bowl, whisk together apple cider vinegar, lime juice, salt, hot sauce and oil.

Toss salad with the dressing. You can make this salad ahead and store it in the fridge for a few hours before you’re ready to serve. It even tastes good the next day after it’s marinated a bit.

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